Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe
- 1 November 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (6) , 1202-1206
- https://doi.org/10.1111/j.1365-2621.1994.tb14676.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- STORAGE STABILITY of MINIMALLY PROCESSED FRUITJournal of Food Processing and Preservation, 1989
- APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODSJournal of Food Processing and Preservation, 1989
- PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality, 1987
- MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality, 1987
- QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLESJournal of Food Quality, 1987